Eggplant parmigiana
Thinly-sliced flour-coated-eggplant delicately fried and layered with fresh mozzarella, parmesan cheese, and Mamina’s Marinara for a delicious eggplant parm you’re going to love.
I never use one eggplant when I make eggplant parmigiana. One eggplant is never enough. We like left over eggplant parm in sandwiches, eggplant parm cold right out of the fridge, and of course, eggplant parm heated up with pasta on the side.
Eggplant Parmagiana
Yield: 2
Prep time: 2 HourCook time: 40 MinInactive time: 2 HourTotal time: 4 H & 40 M
Delicately fried flour-coated-eggplant, layered with fresh. mozzarella, parmesan cheese, and Mamina's Marinara for the win!
Ingredients
Gather ingredients
Instructions
Prepare eggplant
Fry the eggplant
Put it together
Bake
To peel or not to peel?
- For a more delicate eggplant, peel the skin. That's how Mom did it.
- I don't peel the skin--it's timely and the purple skin looks pretty when baked.